Before I joined the forum I was under the impression like many people that Sodium Nitrite and Nitrates were bad for you. I learned here that so-called uncured bacon or bacon without Sodium Nitrite is actually cured in celery juice which contains Sodium Nitrite, I think some of you here say contains SN, therefore in some ways it's a bit deceptive.
I did a search here and didn't find anyone who actually cures their bacon with celery juice. I can only imagine because bacon will taste like bacon with Pink Salt but with celery juice I can guess it would not taste like bacon. That's my guess. Also maybe curing with celery juice might not be as efficient as with Pink Salt.
So my question is have any of you done this with celery juice? If so what was your result? Did it taste good and was curing it with that as efficient as with Pink Salt. Efficient I mean ease and time of curing. I take it that celery juice would cost more than the low prices of using Pink Salt.
I guess before Pink Salt people probably cured with celery juice.